Lots of zucchini this year, and I love soup. So what better than to make a zucchini soup? This is a light version, since I am watching my weight. If I were not, I would have used heavy cream and a lot more Romano cheese! Add or subtract any veggies you want. Corn and green beans would also be good. This comes out so creamy and rich tasting, you would never know how light in calories it is.

KJT96

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a pot over medium heat. Cook and stir onion and carrots in hot oil until the onion is translucent, about 5 minutes. Add zucchini; continue cooking until the zucchini begins to soften, about 5 minutes more. Pour chicken broth over the zucchini mixture, place a cover on the pot, and bring to a boil and cook for 8 minutes. Stir spinach into the mixture; continue cooking until the zucchini is tender, about 2 minutes more.

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  • Mash the zucchini mixture with a potato masher until a desired texture is achieved. Pour potato soup into the zucchini mixture; bring to a simmer and cook for 5 minutes. Stir half-and-half and Pecorino Romano cheese into the zucchini mixture; stir. Continue cooking until heated through completely, 2 to 3 minutes.

Nutrition Facts

239 calories; protein 10.3g 21% DV; carbohydrates 25.6g 8% DV; fat 11.6g 18% DV; cholesterol 15.8mg 5% DV; sodium 700.6mg 28% DV. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 4 stars
05/08/2014
This was a LITTLE bland but I added a dash of chili pepper s&p and a few shakes of garlic powder along with an extra half-cup of Parmesan (oh I used Parmesan instead of Romano since there was no Romano to be found at my grocery store). Absolute perfection! I will DEFINITELY make this again. It was awesome!! Read More
(3)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/07/2014
This was a LITTLE bland but I added a dash of chili pepper s&p and a few shakes of garlic powder along with an extra half-cup of Parmesan (oh I used Parmesan instead of Romano since there was no Romano to be found at my grocery store). Absolute perfection! I will DEFINITELY make this again. It was awesome!! Read More
(3)
Rating: 5 stars
08/31/2015
Like it Love it Read More
(1)
Rating: 5 stars
07/03/2016
This was wonderful! And I don't even like zucchini. Used the whole bag of spinach and 2 onions. Added 1 T. garlic powder and 15 grinds of black pepper. Read More
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Rating: 5 stars
09/06/2018
this was really good. I was looking for a zucchini recipe to use some of the ones from my garden. I really liked the combination of ingredients and the end result was very tasty. I will definitely make again and again! Read More
Rating: 5 stars
10/07/2016
So delicious out of all the zucchini recipes we tried this week. This was the family favorite. Even the kids liked it:) I added a clove of garlic next time I might add 2 but other than that recipe is perfect:) Read More
Rating: 5 stars
12/06/2017
Made this soup exactly as written and it was DELICIOUS. I received many compliments from my family and we all agreed it was up to the standards of a high-quality expensive restaurant. Read More
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